Idli
Details
Serves: 4-6
To Prep: 12 hours (including soaking and fermentation)
Difficulty: Easy
To Cook: 15 minutes
Nutrition per serving
Calories: 50-60 kcal
Protein: 2g
Carbohydrates: 11g
Fat: 0.5g
Ingredients
- 2 cups rice (idli rice or parboiled rice)
- 1 cup split black gram (urad dal), without husk
- 1/2 tsp fenugreek seeds (methi seeds)
- Salt to taste
- Water as needed
- Oil or ghee for greasing
Method
- Rinse the rice and urad dal separately. Soak the rice and fenugreek seeds in water for 6 hours. Soak the urad dal in water for 4 hours.
- Drain the soaked rice and grind it into a slightly coarse batter with some water. Similarly, grind the soaked urad dal into a smooth and fluffy batter.
- Mix both batters together, add salt, and stir well. Cover and let the batter ferment in a warm place for 8-10 hours or overnight.
- Once the batter has fermented, gently stir it. Grease the idli molds with oil or ghee.
- Pour the batter into the idli molds and steam in an idli steamer or pressure cooker (without the weight) for 10-15 minutes.
- Check if the idlis are done by inserting a toothpick or knife; it should come out clean.
- Remove the idlis from the molds and serve hot with coconut chutney and sambar.